Mix together all the dry ingredients (first 6 ingredients – including the sugar, which is usually listed as a wet ingredient).

Whisk together the milk, lemon/lime juice, egg, and vanilla extract.

Now just add the wet to the dry, and mix to combine.

Once combined, add in the coconut oil until incorporated.

Pour your batter into a plastic baggie, or a piping bag if you’re fancy. Excuse the unappetizing look of this step in the process…

Snip a corner off the baggie to produce a 1-inch hole.

Pipe the batter into the donut pan.

Bake for 13 minutes, or until the donuts are fairly firm to the touch.

While baking, prepare the glaze.

Add all the ingredients to a bowl (except the heavy cream), and whisk together.

Add in enough heavy cream to loosen the glaze to your preference. I added about 2 teaspoons.

The original recipe used blood oranges, so the result was a beautiful (natural) pink glaze. Unfortunately, I only had a regular orange, so I went ahead and dropped about 5 drops of red food coloring to get my pink!

Once donuts have finished baking, remove from oven and place onto a cooling rack.

After about 5 minutes, dip each donut into the glaze.

You’ll notice the glaze is pretty thin and won’t quite cover the donut.

Dip another 2 times (a total of 3 glazes, resting about 5 minutes between dips) to get a nice opaque pink covering.

what i'm making

about me

I grew up in Rochester, NY and am making Salem, MA my home.
I'm a home cook, yoga novice, and lover of all things dog (especially mine, Baxter). I work as a digital strategy consultant at IBM iX. I'm based out of Cambridge, MA, but travel all over for work. One of the best perks of my jobs is scoping out the food scene in tons of cities around the world!
I think all the best foods have elements of crunch, salt and sweetness, and I always save the best bite for last.